What's cooking in Bryan County

Last week, I shared bread recipes that were meant for sharing … literally. They begin with a starter that can be shared with friends and then make wonderful loaves of bread that can also be passed around. It is a time-honored tradition.

I think the aroma of fresh bread baking is one of the best fragrances that can fill your home.

It is amazing. In fact, many Realtors will tell homeowners that, when trying to sell your home, try baking a batch of cookies or a loaf of bread just prior to showing the house and this will help give it the “I’m at home” feel.

This is good advice only if you don’t get nervous and forget your cookies or bread. No one likes the smell of burnt bread or cookies. If you are afraid of this, there are candles that are scented for this made by Yankee Candle and other companies (“Cinnamon Roll” and “Gingerbread” are a few of my favorites).

Patience is a big key in making sourdough bread. Patience is required because you have to wait a few days for the dough to sour and have patience to let it rise and then patience to let it bake. But all that patience pays off once you get the delicious final product into your hands and then into your mouth.

Of course, you don’t have to wait for all bread to go through the rising period before baking. If you recall a previous column, I gave you a recipe for beer bread. It is great and needs no extra time for rising. Don’t forget, with the Super Bowl on the horizon, bread makes a great companion for chili, kabobs, steaks and many other football favorites!

Here are a few bread recipes you can make if you are impatient and can’t wait for the extra rise time or your schedule doesn’t allow for it. A couple of these are by request.

I guess I should say, because someone “kneaded” them.

Don’t forget, if you would like to submit a recipe or are looking for one, email me at libbyhires@hotmail.com.

CINNAMON SWIRL BREAD

¼ cup butter, softened

1 1/3 cups sugar, divided

1 eggs

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, beat together butter, 1 cup sugar and egg.

3. Combine the flour, baking powder, baking soda and salt.

4. Add the flour mixture to the egg mixture alternately with the buttermilk.

5. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.

6. Pour a third of the batter into a greased 8x4x2-inch loaf pan.

7. Sprinkle a third of the cinnamon sugar on top of batter.

8. Repeat layers twice.

9. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.

10. Cool in pan for 10 minutes.

11. Remove from pan to a wire rack to cool completely.

You can double the recipe and bake in a greased bundt cake pan for a coffee cake effect. Spread with a tub of vanilla or cream cheese frosting while still warm (optional) if you make it as a cake or bread, or make your own glaze.

3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.

5. Remove bread from pan, and completely cool.

COUNTRY WHEAT BREAD

This is a basic wheat bread that gives you options to make your own by adding additional ingredients to make different flavors of bread for different occasions.

3 cups whole wheat flour (preferably stone-ground)

4 teaspoons baking powder

1 teaspoon salt

1 ½ cups rice milk (recipe works with any liquid, such as 1½ cups water or 1 ½ cups beer)